Structure and physical stability of colloidal food systems is my primary field of research. Especially the molecular behavior and interactions among ingredients, such as lipids, emulsifiers, and stabilizers, and how these affect food structure on a macroscopic and microscopic level. The research project I am currently working on is about substituting saturated fat with unsaturated fat in ice creams. The aim is to develop an alternative dispersed lipid network that is not based on triglycerides. This is achieved by modifying the surfaces and the interior of fat droplets, for instance by making oleogel based ice creams. This project is carried out in cooperation with AAK.

Jens Risbo
Department of Food Science, University of Copenhagen, Demark

Food material science and physical chemistry of foods. Relation between physical transformations of food matrices and chemical reaction. Glass transitions, dry foods, transport processes in food and food packaging. Application of thermodynamic and kinetic concepts in food science. The relation between chemical and physical processes and vitality of dried bacteria cultures. Using colloidal principles for food delivery systems. Development of and defining the molecular gastronomy as a science. Author of more than 40 peer reviewed papers in international journals. The papers are in average cited 9.97 times and have resulted in an h-index of 16.